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    Home | Appetizer Recipes

    Bisquick® Sausage Balls

    Dated: March 30, 2019 Last Modified: January 24, 2022 by Sarah Mock 7 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    These bite sized sausage balls are a classic holiday appetizer that often make an appearance as a football food in my house.  This recipe for bisquick sausage cheese balls have 3 ingredients and the first batch is ready to serve in 30 minutes.
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    Bisquick® Sausage Balls on a black slate serving plate
    second Bisquick Sausage Balls collage for pinterest
    Bisquick Sausage Balls on a slate serving platter

    This recipe for Bisquick® sausage cheese balls has 3 ingredients and the first batch is ready to serve in 30 minutes. 

    Bisquick Sausage Balls

    No party is complete without these quick and easy Bisquick sausage balls. These bite-sized sausage balls are a classic holiday appetizer that often makes an appearance as a football food in my house.  

    The sister recipe to this one is the cream cheese sausage balls recipe. My husband prefers it because the extra cream cheese adds more moisture and it keeps the sausage balls from drying out.

    Another super easy appetizer that is a MUST for any holiday party is my chipped beef cheeseball and chipped beef dip. Easy peasy and so delicious! 

    For those new here I also have a runaway popular post on how to clean a sticky wooden banister.

    🥫 Ingredients needed:

    Bisquick Sausage Balls mixture in a bowl

    Sausage cheese balls contain 3 easy to find ingredients. Bulk sausage, Bisquick and shredded cheddar cheese. A homemade baking mix can be substituted in for the Bisquick but I found that I get the most consistent results with Bisquick. 

    Scroll down to the recipe at the bottom for quantities.

    • Ground sausage - hot bulk sausage or mild bulk sausage
    • Cheddar cheese - extra sharp and freshly graded. Not the preshredded kind.
    • Bisquick baking mix

    🧀 Can I use pre-shredded cheese? 

    In a pinch, you can use pre-shredded cheese for these easy sausage balls. But I have found that you get the best results when you use a block of sharp cheddar cheese and shred it yourself. The anti-caking material that is dusted on the pre-packaged shredded cheese doesn't always melt the way I like in this recipe. 

    🥣 Instructions

    1. Preheat the oven to 325.
    2. Shred the cheese.
    3. Combine in a mixing bowl, the cheddar cheese, and the sausage until they are just combined. Do not over mix.
    4. Add the Bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix. raw Bisquick Sausage Balls on a sheet tray
    5. Use a medium cookie scoop to portion out the sausage balls.
    6. Squeeze the mixture once to press it together and then lightly roll it into a ball.
    7. Place the sausage balls on a baking sheet, 1 inch apart. Bisquick Sausage Ball flipped over to show the golden cheese
    8. Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
    Bisquick Sausage Balls with a serving spatula

    💡Top Tips

    • Grate your own cheese. You will get a better sausage ball in the end.
    • Do not pack or scoop up the Bisquick when measuring it. Scoop it into the cup loosely and use the backside of a butter knife to level.
    • Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the Bisquick.
    • Use a cookie scoop to keep a consistent-sized ball. Smaller is better and consistency is key to a delicious sausage ball.
    • Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate it into the Bisquick better.
    • To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
    • Don't overbake. Once they are golden brown, pull them from the oven.

    📝 Frequently asked questions, answers and tips:

    How far in advance can sausage cheese balls be made?

    If you want to make the sausage, Bisquick®, and cheese mixture ahead of baking them, I would make it up to 24 hours ahead. Be sure to keep the mixture in a closed container in the refrigerator. Save yourself a step and pre scoop and roll the cheesy sausage balls and keep them on a cookie sheet until you are ready to bake.

    What type of sausage is used in sausage cheese balls?

    This recipe calls for pork sausage, not the link sausage or the patty sausage but the loose or bulk sausage. If the only sausage you can find is link sausage, be sure to split and remove the casing off of the sausage. It is up to you if you want to use an Italian sausage to a hot and spicy sausage.
    I also find that you are going to want to use full-fat sausage. Skip any 'reduced fat' products for this recipe.

    More snacks and quick, easy appetizers:

    • Seasoned ranch cheese crackers
    • Balsamic roasted strawberries on a goat cheese crostini Try with seedless black raspberry jam.
    • Hot Artichoke and Spinach Dip
    • Mexican Corn Dip
    • Buffalo Chex Mix Recipe
    • Thai Chex Mix Recipe

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Bisquick® Sausage Balls on a black slate serving plate

    Bisquick Sausage Balls Recipe

    Sarah Mock
    These bite sized sausage balls are a classic holiday appetizer that often make an appearance as a football food in my house.  This recipe for bisquick sausage cheese balls have 3 ingredients and the first batch is ready to serve in 30 minutes.
    4.64 from 33 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Appetizer Recipe
    Cuisine American
    Servings 30
    Calories 369 kcal

    Ingredients
      

    • 1 lb ground sausage hot sausage or mild sausage
    • 2 cups sharp cheddar cheese
    • 3 cups Bisquick baking mix

    Instructions
     

    How to make bisquick sausage balls:

    • Preheat the oven to 325.
    • Shred the cheese.
      2 cups sharp cheddar cheese
    • In a mixing bowl combine the cheddar cheese and the sausage until they are just combined. Do not over mix.
      1 lb ground sausage
    • Add the bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.
      3 cups Bisquick baking mix
    • Use a medium cookie scoop to portion out the sausage balls.
    • Squeeze the mixture once to press it together and then lightly roll it into a ball.
    • Place the sausage balls on a baking sheet, 1 inch apart.
    • Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.

    Notes

    Bisquick Sausage Ball Tips:

    • Grate your own cheese. You will get a better sausage ball in the end.
    • Do not pack or scoop up the bisquick when measuring it. Scoop it into the cup loosely and use the back side of a butter knife to level.
    • Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the bisquick.
    • Use a cookie scoop to keep a consistent sized ball. Smaller is better and consistency is key to a delicious sausage ball.
    • Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate into the bisquick better.
    • To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
    • Don't over bake. Once they are golden brown, put them from the oven.
     

    Nutrition

    Serving: 2Calories: 369kcalCarbohydrates: 21gProtein: 14gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 12gCholesterol: 52mgSodium: 892mgFiber: 1gSugar: 4g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Sarah

      December 20, 2019 at 10:29 am

      Eileen,
      Most definitely! That is what I do. They are good cold or warm. If you want to keep them warm, bring an electric warming tray, if you have one. Happy Holidays!

      Sarah

    2. Eileen

      December 19, 2019 at 2:59 pm

      Can I bake these at home and reheat at our family get together?

    3. Sarah

      November 10, 2019 at 2:52 pm

      Thank you Barbara! I do love a classic recipe. Happy holidays to you and yours.

    4. Barbara Ruby

      November 10, 2019 at 12:48 pm

      This is the classic, original recipe that I have had for over 40 years. The oven temp. is perfect so that the appetizers don't get over baked & tough. There are way too many recipes on the internet that mess with this classic that just leaves me in disbelief. I need to make these for the holidays.

    5. Marie

      April 04, 2019 at 10:44 pm

      These are such at hit at parties! I make one batch with spicy sausage and one with normal... then see which ones goes faster.

    6. LuLu

      April 01, 2019 at 5:15 pm

      These are a hit every time I make them. Thanks for your tips and suggestions.

    7. megan

      April 01, 2019 at 5:49 am

      I love that you cook your sausage balls at 325! So often I see them at 350 or 375. The lower temperature for longer helps keep them from drying out!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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